Have you gained the basic knowledge and skills within coffee roasting, but wish to further develop these skills? Then the SCA Coffee Roasting Intermediate Course will take you on a rich learning journey:

Gain a more elaborate understanding of the roasting process and how different kinds of heat transfer is at play.

Learn how different roast profiles vary sensory expression for the same coffee even at the same roast degree.

Understand roast defects and how to avoid them, and learn about the basic physical changes that the beans undergo during the roasting process.

Develop your skills in workspace management and lean production

You will train in small groups with no more than 6 students in Morten’s lab at the Kontra Coffee Roastery in Copenhagen. The roastery is fully functional and has over ten years experience of delivering coffee excellence to the Danish market.

The course provides you with the key information enabling you to receive your SCA Coffee Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required).

Upon successful completion of the course, you will be awarded 10 points towards the SCA Coffee Diploma.

Your SCA COFFEE Roasting Training Continues
Take your Coffee Roasting skills to the top with the SCA Coffee Roasting Professional – a perfect finale for any serious professional and manager in the coffee industry. Here you will gain the knowledge and skills needed as a manager to plan and execute quality control, create a product range to meet different customer preferences, calculate production costs, and plan and execute lean production.

Organizer

Venue

TRAINER

Jesper Alstrup

My studies in Food Innovation and Health allowed me to gain holistic knowledge and competences in the various steps of food product development. This involves food and aroma chemistry, product design, innovation, sensory profiling, consumer testing and much more. During my time as a student I assisted Ida Steen in sensory training and profiling. The many great experiences led to a growing interest in the speciality coffee industry. This inspired me to conduct research projects about coffee, and finally to write my Master’s thesis on the effect of roast profile modulations on the sensory perception of ‘body’ in the coffee brew. The coffee industry became the perfect platform for me to apply my knowledge. I specialize in sensory testing of roast profile modulations, in which I can utilize my academic knowledge for a practical purpose that highly motivates me. One of my key functions in CoffeeMind is to conduct research with a high standard of scientific principles. Experience in both roasting and sensory evaluation allows me to empower professionals who seek to improve their experimental approach in developing new roast profiles. The goal of my consultation is to assist individuals in self-development, and not merely presenting the solution. I believe a much higher impact is achieved by providing tools that allow for increased independence and consistency in the approach to roasting and sensory evaluation.